Archive for ‘Spain’

Frikadellen – Meat Patties – Albóndigas

By , 13 April, 2010, No Comment

Frikadellen, Meat Patties, Albóndigas

These meat patties can be found all around Europe with small variations from country to country. They taste great alone with some mustard or ketchup, or eaten with a bun “hamburger style”.


  • 2 lbs ground meat (1/2 pork, 1/2 beef)
  • 2 Tablespoons sour cream
  • 1 Onion – finely chopped and fried in a little bit of oil
  • 2 Eggs
  • 2 Slices of sandwich bread
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Chop the onion finely and fry it for about 10 min at low heat.
  2. Put the bread slices in a bowl, add water and let it soak. Then take the crust off and squeeze the water out.
  3. Frikadellen
    In a big bowl, add the ground meat, bread, sour cream, onions, eggs, salt and pepper and mix well.
  4. Make the meat patties (about 4.5 ” in diameter and about 1″ thick) (11 cm diameter, 2 cm thick)
  5. Frikadellen
    Start frying them at high heat (to sear), and then bring the heat down to medium and continue frying for about 10 – 15 min each side or until done.

Camarones al Ajillo – Shrimp with garlic

By , 5 April, 2010, No Comment

Camarones al Ajillo


  • Pimientos Morrones (yesterday’s post)
  • 2 lbs tiger shrimps (1 kg)
  • 2 teaspoons salt
  • 1 teaspoon Spanish paprika (pimentón dulce español)
  • 5 garlic cloves – crushed or thinly sliced
  • Olive oil
  • 2 Baguettes
  • pepper to taste


  1. Fry the shrimps in olive oil.  I prefer to do this in 3 batches.  This allows me to fry the shrimps quickly and avoid that they loose too much water – so that they remain tender!
  2. When I’m on the third batch, I’ll make some space on the pan, add the spanish paprika so it fries a little bit, and then add the garlic.  When the garlic has fried a little bit (do not let it burn or it will ruin your dish!!!), add the already fried shrimps.
  3. Add the pimientos morrones (roasted peppers). It should have enough juice to make a nice sauce.  If there is not enough, add some more olive oil.  Now add the salt and finish cooking.
  4. When the shrimps finished cooking, add the parsley.  Toss and it should be ready to serve.  Taste for salt – this dish requires quite a bit of salt.  That is due to the grilled peppers.

This dish is best served with baguettes or any nice crust bread.

Serves 4.

Pimientos Morrones – Roasted Peppers

By , 4 April, 2010, No Comment

Pimientos Morrones - Roasted Peppers

This is the first part of a recipe.  The rest continues tomorrow.  Prepare one day in advance in order for the flavour to develop!


  • 6 – 8 Red Peppers


  1. 1st step to roast peppers
    Arrange the peppers on a pan.
  2. 2nd step to roast peppers
    Roast in oven at 350º F (Europe 200º C) for about 1 hour.
  3. 3rd step to roast peppers
    Place in a covered bowl immediately and let it cool.
  4. Once the peppers have cooled, peel and discard all the seeds.
  5. Cut in thin stripes and place it in the fridge.

You can use it for many different dishes, or add a little salt and olive oil and enjoy with a nice baguette!